Hungarian Beef Stew

INSTRUCTIONS

1. Sprinkle beef with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
2. Remove the lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil.
3. Add one-third of beef to inner pot; cook 5 minutes or until golden brown on both sides. Transfer to a plate with a slotted spoon. Repeat procedure with remaining beef in 2 additional batches.
4. Add onions; cook, stirring constantly, 5 minutes or until softened. Add paprika, caraway seeds, and garlic; cook 1 minute, stirring. Add wine; cook 2 minutes, stirring occasionally and scraping brown bits from bottom of pot. Add 1 1/2 cups of the water, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper, stock, and beef, with accumulated juices, to the pot.
5. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 minutes. Allow a 10-minute Natural Pressure Release. Turn steam release handle to “Venting” to release remaining pressure.
6. Turn cooker off, and remove lid. Add potatoes, carrots, peppers. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 5 minutes. Open the cooker using Quick Pressure Release. Turn cooker off.
7. Gradually add the remaining 1/4 cup water to the flour, stirring until smooth; add to stew, stirring constantly. Press Sauté, and select “Less” mode. Cook, stirring frequently, 5 minutes or until stew boils and thickens slightly.
8. Serve and enjoy!